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What to do
1. Place the vermicelli noodles in a heatproof bowl and cover with boiling water. Allow to soak for 10 minutes or until the noodles are tender. Drain well.
2. Meanwhile, melt the coconut oil in a wok or frying pan over medium–high heat. Add the chicken and ginger and cook for 1–2 minutes or until the chicken is brown all over. Add the broccoli and cook for 1–2 minutes, then add the bok choy and mushrooms and cook for another minute. Pour in the soy sauce and toss well.
3. Add the noodles to the pan and toss to combine.
4. Divide the stir-fry among four bowls, finish with a squeeze of lemon juice and serve immediately.
Photography: Steve Brown and Rob Palmer
Recipes and images extracted from The Busy Mum’s Guide to Weight Loss by Rhian Allen, published by Plum, AUS RRP $34.99 – available now.